Open-faced Tomato and Mozzarella Sandwiches

One of the best applications for day-old bread, in my opinion, is to top it with some good toppings and put it in the oven for a few minutes. I recently baked some bread according to the ciabatta recipe I've used before, but shaped short baguettes (bâtards) instead. The recipe below is a very simple sandwich, but providing you use high-quality ingredients, it tastes heavenly.

Open-faced Tomato and Mozzarella Sandwiches

A piece of baguette, 8-12 inches long
1 tomato
2-4 oz Mozzarella cheese
olive oil
dried oregano
dried garlic (garlic powder)
salt
black pepper

Start by turning your oven (or toaster oven) to 400 degrees F. Cut the bread lengthwise and place, cut side up, on a baking sheet. If you are unable to balance the pieces so the cut side is fairly level, you can trim the underside slightly.

Drizzle the bread with a little olive oil. Slice the tomato and cover the bread. Cut the cheese into chunks and place on top of the tomatoes. Add the herbs and spices to taste. Bake in the oven for about 15 minutes, or until cheese is bubbling and starting to brown.